Search Results (218)

The growing demand for sustainable plant-based dairy alternatives has spurred interest in valorizing agro-industrial byproducts like hazelnut cake, a protein-rich byproduct of oil extraction. This study developed formulations for vegan ice cream using unfermented (HIC) and Aspergillus oryzae-fermented hazelnut cake (FHIC), comparing their physicochemical, functional, and sensory properties to conventional dairy ice cream (DIC). Solid-state fermentation (72 h, 30 °C) enhanced the cake’s bioactive properties, and ice creams were characterized for composition, texture, rheology, melting behavior, antioxidant activity, and enzyme inhibition pre- and post-in vitro digestion. The results indicate that FHIC had higher protein content (64.64% vs. 58.02% in HIC) and unique volatiles (e.g., benzaldehyde and 3-methyl-1-butanol). While DIC exhibited superior overrun (15.39% vs. 4.01–7.00% in vegan samples) and slower melting, FHIC demonstrated significantly higher post-digestion antioxidant activity (4.73 μmol TE/g DPPH vs. 1.44 in DIC) and angiotensin-converting enzyme (ACE) inhibition (4.85–7.42%). Sensory evaluation ranked DIC highest for overall acceptability, with FHIC perceived as polarizing due to pronounced flavors. Despite textural challenges, HIC and FHIC offered nutritional advantages, including 18–30% lower calories and enhanced bioactive compounds. This study highlights fermentation as a viable strategy to upcycle hazelnut byproducts into functional vegan ice creams, although the optimization of texture and flavor is needed for broader consumer acceptance. Full article

The increasing demand for sustainable and safer alternatives in the cosmetic industry has driven the search for multifunctional natural ingredients. Essential oils (EOs), known for their antimicrobial and antioxidant activities, are promising candidates with which to replace synthetic preservatives and antioxidants. This study aimed to evaluate the preservative and antioxidant potential of Lippia origanoides Kunth essential oil, in pure and encapsulated in β-cyclodextrin form, for cosmetic applications. The EO exhibited strong antioxidant activity, with low IC₅₀ values in DPPH and ABTS assays, and demonstrated antimicrobial efficacy, particularly against Escherichia coli and Staphylococcus aureus. Six cosmetic cream formulations were developed and tested for physicochemical and microbiological stability. Formulations with pure EO maintained high antioxidant performance and remained free of bacterial and fungal contamination over time, outperforming the commercial preservatives. In contrast, formulations with encapsulated EO exhibited delayed antioxidant and antimicrobial activity, indicating gradual release. Overall, Lippia origanoides EO proved to be an effective natural alternative to synthetic preservatives and antioxidants. This approach aligns with the current trend of eco-friendly formulations, offering a sustainable solution by incorporating plant-derived bioactives into cosmetic products. Full article

Generalising deep-learning models to perform well on unseen data domains with minimal retraining remains a significant challenge in computer vision. Even when the target task—such as quantifying the number of elements in an image—stays the same, data quality, shape, or form variations can deviate from the training conditions, often necessitating manual intervention. As a real-world industry problem, we aim to automate stock level estimation in retail cabinets. As technology advances, new cabinet models with varying shapes emerge alongside new camera types. This evolving scenario poses a substantial obstacle to deploying long-term, scalable solutions. To surmount the challenge of generalising to new cabinet models and cameras with minimal amounts of sample images, this research introduces a new solution. This paper proposes a novel ensemble model that combines DenseNet-201 and Vision Transformer (ViT-B/8) architectures to achieve generalisation in stock-level classification. The novelty aspect of our solution comes from the fact that we combine a transformer with a DenseNet model in order to capture both the local, hierarchical details and the long-range dependencies within the images, improving generalisation accuracy with less data. Key contributions include (i) a novel DenseNet-201 + ViT-B/8 feature-level fusion, (ii) an adaptation workflow that needs only two images per class, (iii) a balanced layer-unfreezing schedule, (iv) a publicly described domain-shift benchmark, and (v) a 47 pp accuracy gain over four standard few-shot baselines. Our approach leverages fine-tuning techniques to adapt two pre-trained models to the new retail cabinets (i.e., standing or horizontal) and camera types using only two images per class. Experimental results demonstrate that our method achieves high accuracy rates of 91% on new cabinets with the same camera and 89% on new cabinets with different cameras, significantly outperforming standard few-shot learning methods. Full article

Prunus leaf extracts are rich in phenolic and flavonoid compounds like rutin, and they are known for their antioxidant potential. This study compares the bioactivity and stability of leaf extracts from Prunus domestica L. (EL), Prunus salicina Lindl. (JL), and Prunus cerasifera Ehrh. (CL) and evaluates the dermal safety of a cream containing the extract with the most favorable in vitro properties for potential cosmetic use. Ethanolic extracts were assessed for total phenolic and condensed tannin contents, as well as antioxidants, using DPPH assay and lipid peroxidation inhibitory activities. The CL extract exhibited moderate total phenolic content, the highest condensed tannin content, and strong antioxidant (IC₅₀ = 22.1 ± 3.1 µg/mL) and anti-lipid peroxidation (62.3 ± 1.0%) activities. Based on these results, CL was incorporated into a cream formulation (CCL), which was then evaluated for physicochemical properties, antioxidant retention, and in vitro skin permeation using Franz diffusion cells. The formulation remained physically stable under ambient conditions and retained antioxidant activity above 74.5% under thermal cycling conditions. Rutin from the CCL formulation was retained within the Strat-M™ membrane (4.0 ± 1.1%), which was 5.7-fold higher than that of the control (0.7 ± 0.6%) over 8 h; however, it was not detected in the receptor chamber under these in vitro conditions. A semi-open patch test conducted on 26 healthy volunteers under double-blind conditions revealed no signs of irritation, confirming the formulation’s dermal safety. Overall, the findings support the feasibility of using P. cerasifera extract as a stable antioxidant component in topical skincare formulations. Full article

The aim of this study was to evaluate the effect of the iota, kappa and lambda carrageenan fractions on the physical properties and crystal structure of a fruit sorbet prepared from frozen mango fruits. During this study, physical properties such as density, cryoscopic temperature, osmotic pressure, overrun and melting time were analyzed. In order to assess the crystal structure and its changes, microscope images were taken of each sample after 1, 30 and 90 days of storage. The stabilizers showed no significant effect on the physical properties of the ice cream mixture; however, the sample with iota carrageenan stood out for having the highest overrun (58.7%) and the sample with kappa carrageenan took the longest to melt of all tested samples (almost 21 min). This study shows a significant effect of carrageenans in reducing the initial size of ice crystals as well as reducing recrystallization during storage. The stabilizing blend using ι-carrageenan provided the most effective cryoprotective properties, with an ice crystal diameter of 9 µm. Full article

This review investigates the potential application of polyphenols extracted from indigenous Malus species as natural stabilizers to enhance ice cream thermodynamic properties. Ice cream quality and stability face significant challenges in regions with unreliable electrical infrastructure, such as Lebanon, where temperature fluctuations compromise product integrity. Polyphenols derived from apple tissues and processing by-products demonstrate promising functionality through interactions with ice cream’s protein and fat components, improving stability, reducing melting rates, and enhancing overall thermodynamic properties. Extraction methodologies are critically evaluated, with emphasis on ultrasound-assisted extraction as an optimal approach balancing efficiency, yield, and the preservation of bioactive compounds. This review provides a comprehensive analysis of polyphenolic profiles across apple varieties and tissues, extraction methodologies, mechanisms of stabilization in frozen desserts, and potential sensory implications. The multifunctional approach addresses both technological challenges in frozen dairy products and evolving consumer preferences for clean-label ingredients while potentially adding nutritional value through the inherent bioactive properties of polyphenols. Furthermore, utilizing apple by-products aligns with circular economy principles, transforming waste streams into value-added ingredients. This approach shows particular promise for regions with cold chain challenges while supporting sustainable agricultural practices. Full article

Improving the texture and shelf-life of whey-based ice cream remains a key challenge in clean-label food formulation. This study investigated the effects of different stabilizing ingredients—including Cremodan SI 320 (0.6%), oat β-glucan (0.25–0.5%), and yeast β-glucan (0.25–0.5%)—on the physicochemical properties and freezing dynamics of ice cream made from liquid hydrolyzed demineralized whey concentrate. Compared to Cremodan, oat β-glucan significantly lowered the freezing point, improved overrun, and enhanced melting resistance. Yeast β-glucan led to the smallest initial ice crystals (8.49 ± 0.37 μm) and minimal growth after one month (9.52 ± 0.16 μm), outperforming the control and Cremodan samples in crystal stability. The chemical composition and textural properties of each formulation were also evaluated. These findings demonstrate that oat and yeast β-glucans function as natural stabilizers, offering clean-label potential and improved structural integrity in frozen dairy desserts. Full article

Background/Objectives: Listeria monocytogenes is a significant foodborne pathogen associated with dairy products, which can pose serious public health risks, particularly for vulnerable populations. This study aimed to assess the prevalence, serotype distribution, and antimicrobial resistance profiles of Listeria monocytogenes isolated from dairy products collected in Romania over a three-year period (2021–2023). To the best of our knowledge, this is the first comprehensive study addressing these issues within the country. Methods: A total of 10,306 dairy samples, including milk, cheeses, ice cream, yogurt, and other dairy-based products, were collected and analyzed using standard microbiological methods. Molecular serotyping was performed to identify the most common serogroups. The antimicrobial susceptibility of the isolates was also conducted. Results: The overall prevalence of Listeria monocytogenes was 0.41% (43/10,306). The most frequently detected serogroup was IVb (74.41%), followed by IIa (23.25%) and IIb (2.32%). Ice cream was the most affected product, followed by fresh telemea made from cow milk. Antimicrobial susceptibility testing revealed higher resistance rates for oxacillin and trimethoprim-sulfamethoxazole (13.95% each), while all isolates were susceptible to ciprofloxacin, levofloxacin, and moxifloxacin. Conclusions: The findings emphasize the need for continuous monitoring of Listeria monocytogenes in dairy products, particularly ice cream and fresh cheeses, due to their high contamination rates. The study’s results are valuable for comparative analysis with findings from other countries, helping to establish a broader understanding of Listeria monocytogenes contamination trends and resistance profiles. Full article

Clinopodium bolivianum (Benth.) Kuntze, commonly known as muña, inca muña or koa, has traditionally been used for its medicinal properties in digestive disorders. Some studies have revealed its antioxidant potential and antibacterial activity. This study determined the volatile components, evaluated the antioxidant capacity of C. bolivianum essential oil and its incorporation into three hair cosmetic formulations: shampoo, combing cream, and capillary lotion. Gas Chromatography–Mass Spectrometry (GC–MS) confirmed pulegone as the main component, accounting for 66.85% of the essential oil. The antioxidant activity was assessed using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays, with Trolox (6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid) as a reference compound. The essential oil exhibited significant radical scavenging activity, with IC₅₀ values of 1344.0 ± 12.23 µg/mL for DPPH and 40.125 ± 1.25 µg/mL for ABTS. Among the formulated cosmetic products, the combing cream containing 0.5% of the essential oil demonstrated the highest antioxidant activity, with IC₅₀ values of 0.72 µg/mL (DPPH) and 0.068 µg/mL (ABTS). In contrast, the shampoo and capillary lotion showed lower antioxidant potential. The stability evaluation confirmed that all formulations maintained their physicochemical properties under accelerated conditions. These findings highlight the potential application of C. bolivianum essential oil as a natural antioxidant in cosmetic formulations, contributing to its protective and functional properties. Full article

Background: Food neophobia, defined as the fear of eating new and unfamiliar foods, can influence the development of children’s eating habits and limit the variety in their diets. The present study aimed to assess the level of food neophobia in children based on parents’ opinions and to analyse their attitudes towards a variety of foods. Methods: The survey was conducted in the form of a questionnaire. The study was conducted in two stages. In the first stage, children’s level of neophobia was assessed using the Children’s Food Neophobia Scale (CFNS), which was completed by parents/guardians. A total of 133 participants representing paired responses were selected for analysis. In the second stage, children completed an original graphic questionnaire assessing their attitudes towards selected foods, divided into groups: positively, negatively, and neutrally perceived. The survey was conducted in a primary school in Pomeranian Province in January 2025. The Kruskal–Wallis test was used as a non-parametric statistical test to compare three groups. If necessary, post hoc tests (Dunn’s or Tukey’s) were performed to determine between which specific groups the differences existed. To assess the statistical relationship between the level of neophobia declared by parents and the type of attitudes among children, Pearson’s Chi2 test was used with a statistical significance level of p < 0.05. Results: It was found that 42.11% of children showed a high level of food neophobia, indicating a significant problem in the acceptance of new products in the diet. Commonly known and widely consumed products, such as ice cream, tomatoes, and cutlets, received the highest ratings. Edible insects and edible flowers were the least preferred. The Kruskal–Wallis test revealed significant differences in the level of neophobia among the three groups, and post hoc Tukey tests were conducted to determine the specific groups between which these differences occurred. Children with high and low levels of neophobia can exhibit both positive and negative attitudes toward different types of food. Conclusions: The results of the study highlight the importance of nutrition education for children and their parents to reduce fear of new products and promote more variety in the diet. Future research would benefit from examining the influence of family and peer environment on the development of food neophobia. Full article

Background/Objectives: Following gluten-free diet is challenging, due to risk of gluten cross-contamination. The study aimed to assess the non-cereal products gluten cross-contamination exposure risk in patients with coeliac disease. Methods: The study was conducted in a population of 699 Polish female members of the Polish Coeliac Society purchasing gluten-free products on-line (445 patients, 254 relatives). Participants were asked about frequency of buying and availability of gluten-free alternatives of non-cereal products characterized by the gluten cross-contamination risk (‘hidden’ gluten sources). Results: The most frequently bought non-cereal gluten-free alternatives of the ‘hidden’ gluten sources were baking powders, spices, side dishes, ice cream, chocolate and chocolate products, snack bars and candies. The caregivers often declared buying ‘often’ gluten-free baking powder, snack bars, chocolate and chocolate products, candies, ice cream, as well as often declared problems with the availability of gluten-free spices, chocolate and chocolate products, while patients often declared buying ‘often’ gluten-free beer, as well as often declared problems with its availability. The older respondents often declared buying ‘often’ gluten-free baking powder, while younger respondents often declared buying ‘often’ gluten-free chocolate and chocolate products, as well as often declared problems with the availability of gluten-free instant soups, and beer. The respondents living in small towns/villages often declared problems with the availability of gluten-free powder sauces. The respondents not purchasing in hypermarkets often declared buying ‘often’ gluten-free baking powder, spices, candies. The respondents who most often purchased gluten-free products often declared problems with the availability of gluten-free side dishes, chocolate and chocolate products. Conclusions: The majority of patients diagnosed with coeliac disease do not buy a number of gluten-free alternatives of the ‘hidden’ gluten sources, so they may be prone to gluten exposure, due to non-cereal products’ gluten cross-contamination risk. Full article

Platonia insignis, a native tree from the Amazon, has a high market demand due to its various uses, such as producing pulps and ice creams from its fruit and furniture from its wood. This review aims to systematize the scientific knowledge about the species and explore the potential of biotechnology to elucidate its growth, development, and fruiting mechanisms. Databases such as the Web of Science, Scopus, the Brazilian Agricultural Research Database, and PubMed were consulted using keywords like “P. insignis”, “bacuri”, and “bacurizeiro”. Of the 67 selected articles, it was observed that rigorous research on P. insignis is limited. Current management is based on empirical observations, but biotechnology could expedite the domestication process. Additionally, studying medicinal compounds from P. insignis could open new economic opportunities, encourage germplasm conservation, and drive genetic breeding. Full article

Soybean (Glycine max (L.) Merrill) is a key source of plant protein, with 7S and 11S globulins being the primary fractions. This study investigated the protein content, protein composition, and 11S/7S globulin ratios of 411 soybean samples, and then selected six varieties (S1, S2, S3, S4, S5, and S6) for the analysis of the protein structures and functional properties. The results revealed that varieties with low 11S/7S ratios (S1, S2, and S3) exhibited relatively high random coil contents (20.11–22.94%) and lower β-sheet contents (34.17–38.37%), suggesting the presence of more loosely structured proteins. S2 showed good solubility (73.21%) and water-holding capacity (WHC) (2.73 g/g), which can improve product quality and yield. In contrast, varieties with high 11S/7S ratios (S4, S5, and S6) demonstrated more compact protein structures, increased surface hydrophobicity, larger particle sizes, lower absolute zeta potential values, and greater oil-holding capacity (OHC) values (7.58–8.48 g/g). S4, in particular, demonstrated superior emulsification properties, with emulsion activity index (EAI) (4.71 m²/g) and emulsion stability index (ESI) (58.73 min), which are widely used in the food industry such as in cake, ice cream, and bread. This study provides valuable information for the selection of soybean varieties with optimal 11S/7S ratios for processing soybean products. Full article

This is the first study to analyze the coverage and profile of establishments registered on a meal delivery application (MDA) in small and medium-sized cities in Brazil. The app serves 497 municipalities across 22 states, offering 28,325 establishments. App coverage was measured as the ratio of cities served to the total small and medium-sized cities in each Brazilian region. The establishments were categorized using keyword analysis into six groups: International Cuisine, Snacks, Bakery Products, Complete Meals and Side Dishes, Sweets, Ice Creams and Desserts, and Healthy Options. Greater app coverage was observed in the South (13.68%) and Southeast (13.63%) regions. In contrast, lower coverage was noted in the North (2.46%) and Northeast (2.30%) regions. The keyword category ‘Snacks’ was the most used across all Brazilian regions, while ‘Healthy Options’ was the least utilized. Positive correlations were identified between the number of establishments on the app and the Municipal Human Development Index (r = 0.30; p < 0.001), demographic density (r = 0.23; p < 0.001), and urban population (r = 0.55; p < 0.001). The use of keyword categories varied across municipalities based on their demographic and socioeconomic characteristics. Our findings reveal significant asymmetries in app coverage and the types of registered establishments, which may further exacerbate inequalities in food access. Full article

A strategy allowing for the application of orange waste (OW) in anaerobic co-digestion with municipal sewage sludge (MSS) has been proposed. For this purpose, the introduction of an additional component represented by ice-cream processing waste (IPW) has been chosen. The experiment was conducted in batch mode at a temperature of 37 °C. Four series were conducted: S1—the mono-digestion of MSS; S2—two-component co-digestion of MSS and 1.5 g of OW; S3—two-component co-digestion of MSS and 1.0 g of IPW; and S4—three-component co-digestion of MSS, 1.0 g of IPW, and 1.5 g of OW. The obtained results indicate that the highest methane production was achieved in the presence of IPW in two- and three-component mixtures (S3 and S4). It was also accompanied by improved kinetics, enhanced organic removal, and stable process performance. The related methane yields were 407.6 and 401.6 mL/g VS in S3 and S4, respectively. In turn, in S1 and S2, this parameter was established at the level of 351.3 and 344.3 mL/g VS. Additionally, as compared to MSS mono-digestion (S1), the energy profit was enhanced by 54 and 62% in S3 and S4, respectively. The obtained results indicate the possibility of effective management of OW with energy recovery in the anaerobic digestion process (AD). Full article